In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
**REVISED: I've found that 20 medium jalapenos will fill a quart size jar. I upped the water and vinegar to 1-1/4 cups each. Sugar and salt stayed the same.
*This is not a canning recipe therefore NOTshelf stable and will need to be kept refrigerated.With that said, I personally would treat these homemade pickled jalapeños as I would any opened jar of pickled produce in your fridge. They should last a long while if kept refrigerated in the airtight jar. Also, the spicy heat of the peppers should mellow out the longer they are in your fridge.If looking for canning instructions or directions, follow the USDA guidelines.